Gluten-Free Bagels

Instructions

1. Prepare the dough: Whisk the warm water, granulated sugar and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
2. Add flour, baking powder, brown sugar and salt.
3. Beat on low speed for 2 minutes. Then add the melted butter and apple cider vinegar. Beat on medium for 5 minutes until dough is sticky.
4. Grease a large bowl.
5. Transfer the dough into the greased bowl. Cover with plastic wrap and kitchen towel. Let it sit at room temperature for 1 hour and 30 minutes until doubled in size.
6. Line a large baking sheets with parchment paper.
7. When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter and shape them into bagels.
8. Prepare the water bath. Also, place a wire rack on another baking pan.
9. Preheat oven to 425°F.
10. Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high.
11. Drop bagels into the boiling water, 3 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on per side then transfer them to the wire rack.
12. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Sprinkle with sesame seeds.
13. Place bagels on the prepared baking sheet.
14. Bake for 20-25 minutes, rotating the pan halfway through. Bake bagels until dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 15 minutes.
    Serve